Celeriac contains 40% more umami compounds than mushrooms, which explains why this vegan soup tastes mysteriously meaty.
Celeriac Miso and Onion Soup
Dive into a warm bowl of celeriac miso and onion soup that’s sure to transform your winter vegetable game! This velvety delight combines earthy celeriac with the umami richness of miso, perfectly balanced with sweet caramelized onions. Cozy up and savor the comforting flavors that will make you crave this seasonal star!
Prep
20
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Fijngesneden bieslook of andere verse kruidenoptional
- 3 el citroensap (45 ml)
- 600 gram gele uien, in halve ringetjes (21.2 oz)
- Snuf peperoptional
🫙Pantry Staples(2)
- 100 gram cashewnoten (3.53 oz)
- 4½ el olie + extra voor garnering (67.5 ml)use any preferred oil
🍯Sauces & Condiments(1)
- 80 gram miso (2.82 oz)
📦Other(2)
- 1 kilo knolselderij, geschild en in blokjes van 1 cm (35.3 oz)
- Snuf chilivlokkenoptional
👨🍳 Instructions
- 1
Preheat the oven to 225 degrees Celsius.
- 2
Place the celeriac cubes on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of oil and 1/3 teaspoon of salt, and roast for 20-25 minutes until soft and golden, stirring halfway through.
- 3
Heat 2.5 tablespoons of oil in a soup pot over medium heat. Add the onions and 1/4 teaspoon of salt, and sauté for about 10 minutes until the onions start to color. Lower the heat slightly and cook for another 15 minutes until the onions are deep golden brown. Stir in 50 grams of miso and cook for 1-2 minutes.
- 4
Add 1.5 liters of water, the roasted celeriac (reserve 4 tablespoons for garnish), cashew nuts, and 1/3 teaspoon of salt, and bring to a boil. Let it simmer gently for 15 minutes with the lid on.
- 5
Add the remaining 30 grams of miso and the lemon juice, and blend with an immersion blender for a few minutes until smooth and thick.
- 6
Serve the soup in bowls and garnish with the remaining roasted celeriac, a drizzle of olive oil, and optionally a pinch of chili flakes and/or pepper.
💡 Pro Tips
- ✓Roast celeriac at 225°C (437°F) to achieve Maillard browning while maintaining moisture - this temperature creates caramelization without dehydrating the vegetable's natural sweetness.technique225°C
- ✓Caramelize onions for exactly 25 minutes total (10 minutes initial, 15 minutes deep browning) to develop maximum umami compounds without burning the natural sugars.timing25 minutes total
- ✓Add miso in two stages - 50g during sautéing to bloom the fermented flavors, then 30g after simmering to preserve live enzymes and prevent oversalting.technique50g + 30g split
- ✓Blend the soup for several minutes with an immersion blender to break down cashew proteins completely, creating a naturally creamy emulsion without dairy.equipmentSeveral minutes blending
- ✓Reserve exactly 4 tablespoons of roasted celeriac before adding to soup - the contrast between smooth soup and caramelized chunks provides textural complexity.technique4 tablespoons reserved
Share this recipe
Prep
20
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Celeriac contains 40% more umami compounds than mushrooms, which explains why this vegan soup tastes mysteriously meaty.
Celeriac Miso and Onion Soup
Dive into a warm bowl of celeriac miso and onion soup that’s sure to transform your winter vegetable game! This velvety delight combines earthy celeriac with the umami richness of miso, perfectly balanced with sweet caramelized onions. Cozy up and savor the comforting flavors that will make you crave this seasonal star!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Fijngesneden bieslook of andere verse kruidenoptional
- 3 el citroensap (45 ml)
- 600 gram gele uien, in halve ringetjes (21.2 oz)
- Snuf peperoptional
🫙Pantry Staples(2)
- 100 gram cashewnoten (3.53 oz)
- 4½ el olie + extra voor garnering (67.5 ml)use any preferred oil
🍯Sauces & Condiments(1)
- 80 gram miso (2.82 oz)
📦Other(2)
- 1 kilo knolselderij, geschild en in blokjes van 1 cm (35.3 oz)
- Snuf chilivlokkenoptional
👨🍳 Instructions
- 1
Preheat the oven to 225 degrees Celsius.
- 2
Place the celeriac cubes on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of oil and 1/3 teaspoon of salt, and roast for 20-25 minutes until soft and golden, stirring halfway through.
- 3
Heat 2.5 tablespoons of oil in a soup pot over medium heat. Add the onions and 1/4 teaspoon of salt, and sauté for about 10 minutes until the onions start to color. Lower the heat slightly and cook for another 15 minutes until the onions are deep golden brown. Stir in 50 grams of miso and cook for 1-2 minutes.
- 4
Add 1.5 liters of water, the roasted celeriac (reserve 4 tablespoons for garnish), cashew nuts, and 1/3 teaspoon of salt, and bring to a boil. Let it simmer gently for 15 minutes with the lid on.
- 5
Add the remaining 30 grams of miso and the lemon juice, and blend with an immersion blender for a few minutes until smooth and thick.
- 6
Serve the soup in bowls and garnish with the remaining roasted celeriac, a drizzle of olive oil, and optionally a pinch of chili flakes and/or pepper.
💡 Pro Tips
- ✓Roast celeriac at 225°C (437°F) to achieve Maillard browning while maintaining moisture - this temperature creates caramelization without dehydrating the vegetable's natural sweetness.technique225°C
- ✓Caramelize onions for exactly 25 minutes total (10 minutes initial, 15 minutes deep browning) to develop maximum umami compounds without burning the natural sugars.timing25 minutes total
- ✓Add miso in two stages - 50g during sautéing to bloom the fermented flavors, then 30g after simmering to preserve live enzymes and prevent oversalting.technique50g + 30g split
- ✓Blend the soup for several minutes with an immersion blender to break down cashew proteins completely, creating a naturally creamy emulsion without dairy.equipmentSeveral minutes blending
- ✓Reserve exactly 4 tablespoons of roasted celeriac before adding to soup - the contrast between smooth soup and caramelized chunks provides textural complexity.technique4 tablespoons reserved